3RD EUROPEAN FOOD FESTIVAL IN YANGON – A BRIEF HISTORY (3/4)

Introducing different cuisines from the Alps region

Brotzeit (lit. trans. “Bread time”) is a traditional German savory snack native to Bavarian cuisine, which the Bavarians declare as their invention.

A long tradition of sausage-making exists in Germany; more than 1,500 different types of sausage (German: Wurst) are made. Strict regulations governing what may and may not be put into them have been in force in Germany since the 13th century. In the market ordinance of Landshut in 1236, it was set down that only top-quality meat could be made into sausages.

Part of a traditional “Brotzeit” is the Kassler. A German term for smoked and salted cut of pork. It is also known as Kasseler Kotelett or Kasseler Rippchen (smoked pork loin). It is said, that the “Kasseler” procedure was invented in 1880 by a butcher in Berlin (last name Cassel). He smoked a large pork loin then allowed it to ripen in a salt brine. By doing this, moisture was drawn out of the meat, thereby preventing bacteria from spreading. This process preserved the meat, but also gave the meat a distinctive taste. It soon became a favorite in and around Berlin. Its popularity spread throughout Germany, where it remains a favorite dish today. However, records of the town’s inhabitants show that in the 19th century no butcher named Cassel or Kassel was living in Berlin. Likewise, it is not possible to prove that Kasseler comes from the German town Kassel.

Indispensable to an original Brotzeit is the Obatzda. This regional delicacy was originally born out of necessity. Not wanting to throw away leftover cheese during times of food shortage, it was mixed with butter and spices and served again. Obatzda was first offered at the Weihenstephan pub in Freising in the 1920s and this Freising invention has since become popular far beyond the borders of Bavaria.

Griebenschmalz (lard) is a spread that can be found in any Bavarian’s fridge as it is a real specialty in the south of Germany. Typically served with crispy dry onions or apple flakes, the taste changes almost instantly and it becomes a nourishing and delicious addition to any table. The spread is usually kept for morning risers or in between meals, served with roasted, full wheat bread with sunflower seeds.